Paleo Maple Almond Butter Cookie Cups

When it comes to baking, I am serious tweaker. When I find a recipe that looks interesting I can’t help but take on the challenge of trying to find a way to make it my own. But this recipe for Paleo Chocolate Almond Butter Cookie cups is pretty perfect exactly as it is. The only change I made was adding coconut oil to the filling to make it harden (mainly because my little guy doesn’t like having messy hands), slightly reducing the sugar + adding some maple, but most of the credit for this one goes to The Paleo Running Momma – hats off to you!!
For the Cookies
  • ¾ cup smooth almond butter**
  • 1 egg
  • 5 tablespoons organic coconut sugar
  • 1 teaspoon maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup Bob’s Red Mill Superfine Blanched Almond Flour
  • ½ tsp baking soda
  • pinch sea salt
For the filling
  •  1/4 cup dairy free, soy free chocolate chips or chopped chocolate
  • 1 teaspoon maple syrup
  •  ¼ cup smooth almond butter
  • ½ tsp pure vanilla extract
  • 1 tbps coconut oil



  1. Preheat your oven to 350 F and line a muffin tin with mini baking cup liners
  2. In a large bowl, beat together the egg, almond butter, coconut sugar and vanilla until smooth. In a separate bowl, combine the almond flour, baking soda and salt, then stir this mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won’t affect the cookies.
  3. Scoop the dough evenly between the 24 mini muffin cups, then use the back of a ½ tsp to make a dent in the center to form the “cups” as shown in the photo above.
  4. Bake in the preheated oven for 8-10 minutes until just set. The centers will puff up a bit while baking, so very lightly press them down again once removed from oven.
  5. While the cookies bake, put the chocolate chips and almond butter, coconut oil in a microwavable glass bowl and microwave in 25 second increments, stirring after each one, until melted and smooth. Stir in the vanilla once melted.
  6. To form the cookie cups, wait until the filling cools enough so it’s the consistency of thick frosting, then spoon some into the center of each cookie cup. If the filling hardens too much while making the cups, simply microwave for 10-15 second and stir to soften it.
  7. The filling will cool to the consistency of fudge and the cups will be chewy. Store leftovers in the refrigerator for up to 4 days. Enjoy!

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